For me it’s Indian food, but then… what else? Ugh… what a question.
Bah. My mind is a whirling blank right here. I mean, freshly-prepared tiradito right off the boat is like… ffff, like tasting heaven.
I mean, I’ve never had *truly* fresh, truly authentic sushi, but I imagine it would be like tiradito? (note: it’s a form of ceviche, i.e. latino lime-cooked fish slices)
Indian and Mexican. I’m Indian. Makes total sense. Equator foods for the win!!!
Chinese, mostly Cantonese food, because I’m just so used to it.
Japanese, because sushi, ramen, robatayaki etc…
I just realized I actually haven’t tried much food lol, too picky to try new things… sort of just ate whatever I grew up with…
What does the average westerner eat btw? I feel like my life is just a small bubble.
Japanese and Mexican I think.
Indian and Mexican. As a pescatarian married to someone who can’t eat soy or eggs, we’re already more or less doing that. Though Italian will be missed. Fourth would be American because unfortunately that’s what we are
I’m American of Indian descent and I agree. I’m also celiac so I can’t eat gluten. Indian and Mexican is so versatile. All the foods have almost every amino acid and nutrient. There are pastas we can eat! We have to make at home unfortunately but I refuse to give up Italian food!
Also, let’s get lunch.
New York style pizza and Chicago style pizza. I can’t see this going poorly for me, ever.
Haitian and German
Mexican and italian. Mexican and Indian, mexican and korean.
So many options!!
Probably vietnamese and mexican
I could probably live forever off of Korean and Caribbean food.
Korean and Italian
Japanese and Italian. What is life without katsukaree and pizza?
Mediterranean and mediterranean
How has no one said French? French for me please
French food is complicated to make compared to other European countries and looks very fancy but it really isn’t better than Italian, German, Spanish, or indeed British food. Don’t get me wrong, I still make the odd quiche, crème brûlée, or sole meunière, but it’s just to change things up when I get bored of making my usual repertoire of dishes. It’s nice but more labour intensive for what it is. OP didn’t say you’d be getting it from a restaurant every day. Your probably going to be making things from scratch a lot. Do you even own a blowtorch for caramelising deserts or a water bath for sous vide?
parenteral nutrition.
Because I’m dying and I have no choice.
I natively cook California Fusion. Which is, uh, everything, everywhere, all at once.
Thinking of cuisines as regional or ethnic is so 1900s.
